Storage Conditions: Frozen
Ingredients: Apricot puree (90%), Sugar (10%), Anti-oxidant: ascorbic acid, Acidity regulator: citric acid
Applications: In sorbets, ice creams, mousses and bavarois desserts. In toppings and sauces for desserts, ice cream, and gateaux. In pates de fruits.
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Directions: See Reference charts. To quickly thaw, soak the container in warm water. The partially melted puree will then slide out of the container. Cut the block into pieces and place in a bowl. Put the bowl in a warm spot, or microwave carefully. Once defrosted, keep refrigerated und use within five days.